Polyphenolic composition, antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace

Abstract

© 2018 Institute of Food Science and Technology The content of total polyphenolics, antioxidative capacity and antiproliferative activity were tested in wild and cultivated blackberry pomace. Wild blackberry pomace extract Tw2 showed the highest following contents: total polyphenolics (50.16 mg GAE g−1 dw), flavonoids (7.73 mg Qc g−1 dw), flavonols (6.63 mg Qc g−1 dw) and total monomeric anthocyanins (13.40 mg Cy g−1). Tw2 extract significantly inhibited free radicals: IC50DPPH = 127.76 μg mL−1, IC50ABTS = 26.53 μg mL−1 and IC50˙OH = 168.62 μg mL−1, and the growth of breast adenocarcinoma IC50MCF7 = 306.68 μg mL−1 and cervix epitheloid carcinoma cell lines IC50HeLa = 315.49 μg mL−1. Wild blackberry varieties had higher extraction yields, higher total polyphenolic contents and possessed stronger biological effects compared to cultivated blackberries (P < 0.05). All blackberry extracts showed high biological potential that could be attributed to high total polyphenols and flavonoids content and could be utilised as value-added functional food.